Carrot Cake
Even though I love to cook, it’s rare I turn my hand to making desserts but after @georgieeats challenged me to make a dish using only @kenwoodworld Go collection products, I decided to give it a go!
Ingredients
Buttercream Icing
Cake
Directions
- 1
Grate carrots using the MultiPro Go food processor.
- 2
Sift the all purpose flour into a mixing bowl and combine with the baking powder, baking soda, salt, cinnamon, nutmeg, light brown sugar & grated carrot.
- 3
Prepare your flax eggs by adding 2 tbsp of ground flaxseed to a bowl with 6tbsp of hot water. Let it sit for a minute and become gloopy.
- 4
Add the flax eggs, oil, vanilla extract, apple cider vinegar & chopped walnuts to the bowl.
- 5
In the Kenwood Go Stand mixer, mix everything together into a thick batter, if it feels too wet then add a little more flour, and if too dry, come back in a few minutes before adding water as the carrot will continue to release moisture.
- 6
Divide the batter evenly between two greased cake tins.
- 7
Place in oven for 30 minutes or until you insert a knife in the centre and it comes out clean.
- 8
Allow the cakes to cool for a few minutes before transferring to a plate.
- 9
Whilst cooling combine all of the icing ingredients and start whisking on a low speed with the QuickMix Hand mixer and gradually increase the speed until the icing is thick and smooth.
- 10
Wait for the cake to be fully cooled before applying the icing.